Chew Steve

Dynamic Executive Chinese Chef with over 20 years of international culinary experience across luxury hotels, fine dining restaurants, and multi-cuisine operations in Malaysia, Indonesia, New Zealand, Türkiye, Cambodia, Ireland, Singapore, Norway, and the Middle East. Specialized in Chinese cuisine, Asian fusion concepts, menu engineering, kitchen leadership, and restaurant operations. Proven expertise in opening teams, managing multicultural kitchen brigades, maintaining international hygiene standards, and driving operational excellence across high-volume dining environments.

Chinese Chef de Cuisine - Grand Hyatt Bali - Bali, Indonesia

(2026-04)

Opening team member responsible for Garden Cafe, a multi-cuisine restaurant featuring Chinese, Western, Indonesian, and Indian cuisines.

• Oversee and coordinate daily operations across four cuisine sections
• Ensure smooth service execution, consistency, and quality standards
• Lead multicultural kitchen teams across multiple stations
• Develop Chinese and Asian fusion menus with modern presentation concepts
• Collaborate with culinary leadership to enhance guest dining experiences
• Maintain strict HACCP and international hotel hygiene standards

Consulting Chef - Ying Ying Restaurant - Norway

(2025-04)

• Developed modern Chinese and Asian fusion menus tailored for Norwegian market preferences
• Provided recipes, plating guides, and kitchen setup consultation remotely
• Assisted management with workflow optimization and kitchen operational planning
• Advised on sourcing, training systems, and restaurant concept development

Executive Chinese Chef - Farmers Corner Ltd - New Zealand

(2024-03 - 2024-12)

• Directed Chinese kitchen operations and food quality consistency
• Introduced modern Asian fusion concepts for international clientele
• Implemented kitchen SOPs and food safety systems
• Led staff training, operational efficiency, and menu innovation initiatives

Head Chef - Papparich Restaurant - New Zealand

(2022-10 - 2024-02)

• Led Asian fusion kitchen operations and menu development
• Controlled food costs and maintained brand consistency
• Managed supplier coordination and kitchen audits
• Enhanced food presentation and hygiene compliance standards

Executive Sous Chef - Hakkasan at Mandarin Oriental Bodrum - Türkiye

(2022-04 - 2022-09)

• Supported executive chef in luxury dining operations and budgeting
• Collaborated on modern seasonal Chinese menus
• Led staff training programs and hygiene compliance initiatives
• Coordinated ingredient sourcing and operational improvements

Chinese Senior Sous Chef - Zhan Liang at Rosewood Hotel - Cambodia

(2021-04 - 2021-09)

• Assisted in premium Chinese dining operations within luxury hospitality environment
• Maintained high-quality standards and kitchen coordination
• Supported menu execution and operational consistency

Executive Sous Chef - Bandar Djakarta - Indonesia

(2019-06 - 2020-05)

• Managed Chinese and Indonesian kitchen operations
• Developed seasonal promotional menus and cost-efficient recipes
• Achieved stable food cost control while improving operational performance
• Trained staff in advanced cooking techniques and hygiene procedures

Executive Chinese Chef - Palm Resort Le Grandeur - Malaysia

(2018-07 - 2019-04)

• Led Chinese kitchen operations for ala carte and banquet dining
• Created seasonal menus and modern Chinese concepts
• Implemented hygiene protocols and kitchen operational systems
• Mentored and developed kitchen team performance

Sous Chef - Pulse Grande Hotel - Malaysia

(2018-01 - 2018-05)

• Directed Chinese kitchen daily operations and HACCP compliance
• Developed banquet menus and standardized recipes
• Managed staff scheduling, training, and vendor coordination

Sous Chef - Ko's Chinese Restaurant - Ireland

(2017-07 - 2017-12)

• Supervised fine dining Chinese kitchen operations
• Managed inventory, scheduling, and hygiene compliance
• Developed creative menu concepts and operational improvements

Sous Chef - In Colonial Chinese Restaurant - Malaysia

(2014-02 - 2017-07)

• Developed promotional menus and standard recipes
• Conducted staff training and operational supervision
• Maintained health inspection readiness

SPM - Malaysian Certificate of Education - Sekolah Menengah Kebangsaan Jerantut